Brown Sugar And Rum Glazed Pineapple With Coconut Cooks Illust Recipes

Steps:

• Toast coconut by putting it on a baking sheet and baking at 350 degrees. Stir once or twice. It takes 6-8 minutes.; Let it cool.
• Melt butter in a large nonstick skillet over medium high heat. Add rum, then sprinkile the brown sugar evenly over mixture. Cook until slightly thickened, about 1 minute.
• Lay the spears in the pan. Lower heat to medium low. Cook until deep golden and slightly browned on both sides, about 8 minutes. Transfer the pineapple spears to a serving platter.
• Return thhe pan with glaze to medium-high. Simmer until thickened, about 1 minute. Pour the glaze over the pineapple. Sprinkle with coconut before serving.

Steps:

• Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
• Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
• Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
• Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.

Steps:

• 1. Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
• 2. Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
• 3. Prepare a gas grill for direct-heat cooking over medium-high heat.
• 4. Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.
• 5. Note: Pineapple can be cooked in an oiled grill pan over medium-high heat.

Steps:

• Preheat broiler and line a shallow baking pan with foil.
• Trim pineapple leaves to about 2 inches. Quarter pineapple lengthwise, reserving 2 quarters for another use. Cut and discard cores from remaining quarters. With a sharp knife cut fruit from rinds, keeping rinds intact and reserving them. Cut pineapple crosswise into 1/4-inch-thick slices.
• In a small saucepan cook butter, 2 tablespoons brown sugar, and rum over moderate heat, stirring, 1 minute. Add pineapple, stirring to coat, and cook mixture 1 minute.
• Put reserved rinds in baking pan and with a fork and spoon return pineapple pieces to rinds, arranging in original shape. Spoon remaining butter mixture over pineapple and sprinkle tops with remaining tablespoon brown sugar. Broil pineapple about 3 inches from heat until slightly charred and heated through, about 8 minutes.
• Serve caramelized pineapple with ice cream.